Traditional Irish stew is a rich, hearty meal made with lamb, fresh vegetables, and a gravy made with stout beer. If you're following a vegan diet, though, there's no reason why you can't enjoy a delicious bowl of Irish stew if you make a few small changes. Replacing the lamb with roasted mushrooms gives the dish a meaty flavor, while vegetable stock and vegan stout beer help create a vegan-friendly gravy. Celery, onion, carrots, parsnips, and potatoes are traditional Irish stew components, but feel free to mix in your favorite veggies for a tasty meal that's perfect for a St. Patrick's celebration or any cold day.

Ingredients

4 tablespoons (60 ml) olive oil

1 tablespoon (18 g) tamari

2 teaspoons (10 g) balsamic vinegar

1 garlic clove, minced

½ pound (225 g) mushrooms, quartered

2 tablespoons (30 ml) olive oil

2 celery stalks, chopped

1 yellow onion, chopped

4 garlic cloves, minced

½ cup (63 g) all-purpose flour

2 to 4 cups (473 ml to 946 ml) vegetable stock

16 ounces (473 ml) vegan stout beer

3 carrots, peeled and cut into 1-inch (2.5-cm) pieces

2 parsnips, peeled and cut into 1-inch (2.5-cm) pieces

2 ½ cups (565 g) baby potatoes, halved

½ cup (115 g) tomato paste

2 bay leaves

1 teaspoon (1 g) dried thyme

2 teaspoons (8 g) brown sugar

¾ teaspoon (4 g) salt

½ teaspoon (1 g) ground pepper

Steps

Part 1

Roasting the Mushrooms

1

Preheat the oven. To ensure that the oven is hot enough to roast the mushrooms, you must preheat it. Set the temperature to 375°F (190°C), and allow it to fully heat.[1]

You can substitute canola or vegetable oil for the olive oil if you prefer.

Tamari is available in Asian markets, health food stores, and most general grocery stores.

You can substitute soy sauce for the tamari if you prefer.

3

Mix in the mushrooms and toss to coat. Once the ingredients are mixed, add ½ pound (225 g) of fresh mushrooms that have been quartered to the dish. Stir them with the marinade so they are well coated.[3]

You can use whatever type of mushrooms that you prefer, but portabellas and creminis work very well.

4

Roast the mushrooms until they are well browned. When the mushrooms are coated in the marinade, place them in the preheated oven. Allow the mushrooms to roast for 18 to 20 minutes, or until they have released their juices and become well-browned. Remove them from the oven, and set them aside for the moment.[4]

Part 2

Creating the Stew Base

1

Heat the olive oil. Add 2 tablespoons (30 ml) of olive oil to a large pot. Place the pot on the stove, and heat it over medium-high until it begins to shimmer, which should take approximately 3 to 5 minutes.[5]

You can substitute vegetable or canola oil for the olive oil if you prefer.

2

Saute the celery, onion, and garlic until the onion is translucent. Once the oil is hot, add 2 chopped celery stalks,1 chopped yellow onion, and 4 minced garlic cloves to the pot. Allow the mixture to saute until the onion becomes translucent and starts to brown, which should take approximately 5 minutes.[6]

If you prefer a strong garlic flavor, you can increase the number of cloves to suit your taste.

3

Sprinkle the mixture with flour and cook for a minute. After the onion has become translucent, add ½ cup (63 g) of all-purpose flour to the mixture. Mix it in well so it coats the vegetables, and let the mixture cook for 1 minute to get rid of the raw flour taste.[7]

If you want your vegan stew to be gluten-free, substitute your favorite gluten-free flour for the all-purpose flour.

Part 3

Finishing Off the Stew

1

Mix in the broth and scrape the bottom of the pot. After you’ve cooked the flour into the vegetable mixture, add 2 cups (473 ml) of vegetable stock to the pot. Mix it in, using your spoon to scrape the bottom of the pot and loosen any browned bits.[8]

If you prefer, you can substitute vegetable bouillon dissolved in water for the stock.

You can substitute 2 large potatoes cut into chunks for the baby potatoes if you prefer.

You can add other vegetables that you might like, such as turnips, to the stew.

It’s normal for the mixture to foam slightly when you add the beer.

3

Simmer the mixture until the vegetables are tender. When all of the ingredients are mixed, lower the heat to medium and bring the mixture to a simmer. Allow it to cook for 10 to 15 minutes, or until the vegetables are all fork-tender.[10]

The stew will be extremely thick. If you want to thin it out a bit, you can mix in up to 2 more cups (473 ml) of vegetable stock.

4

Remove the bay leaves and serve the stew while warm. When the stew is finished cooking, fish the bay leaves out of the pot and discard them. Ladle the stew into bowls, and serve while it’s still hot.[11]

You can serve the stew on its own, or spoon it over rice or mashed potatoes.